Basic guide to olives: types and how to use them in the kitchen

Basic guide to olives: types and how to use them in the kitchen 1

Pickled, virgin, in a stew, or in the center of the table. Don’t you love olives madly? It is a fruit of olive plants or trees, which is edible and is used to make oil or to be part of gastronomic preparations, especially those with Mediterranean airs.

The largest producer of olives in the world is Spain. In that country, there are about 200 species of them. All of them, with very peculiar characteristics and variations from region to region where they are grown.

And while they are delicious, it is also true that they are nutritious. They are very good for people who have anemia, because of their high iron content, prevent heart and circulatory system diseases, and regulate cholesterol levels.

However, they also help improve our defenses, because they contain vitamins A and C, and have a lot of fiber, which translates into an optimal state of functioning of our intestine.

Now, we tell you about the main types of them, taking into account that all of them change color and, depending on the age they have and their maturation, they can be green, red and black.

ô liu sống - olives hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

Cordoban olive

They are the ones that you can most often find on Spanish tables. They are always preserved in brine and are slightly hard. Its flavor is salty and a touch of garlic is perceived.

Alfafara Olive

This olive is very special. Its size is larger than that of Cordoba, it has a slightly harder and fibrous pulp, and it is well valued because the olive oil that is taken from it is of high quality.

Arbequina Olive

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It comes from Catalonia and is also allocated a lot to the production of oil. However, the one obtained from it is characteristic of being sweet and fruity. Undoubtedly, it is one of the best-known olive varieties in Spain.

Manzanilla Olive

Olives 2431689 1920

It is the most recognized worldwide. Surely you yourself have a can of them in the cupboard. It has thin skin, a very fleshy texture, and a slightly spicy taste.

Gordal Olive

It is very fleshy too, and much larger in size than Chamomile. As to preserve it you have to ferment it, its flavor is strong. It is slightly elongated and oval and is used very often in lids.

Hojiblanca Olive

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Surely you have read his name in the supermarket. And rightly so. It is one of the most commercialized, and they are known as such because the tree from which it comes has the back of its white leaves. The Hojiblanca olive is mostly an olive for the center of the table and is ideal for obtaining black olives.

Aloreña Olive

It is the only one that has a denomination of origin. The fruit is of good size and is consumed without the bone, crushed, and with a typical dressing of the Malaga region where they are obtained, based on water, salt and fennel. It is a simple dish, but delicious.

Cornicabra olive

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It is used both to put on the table and stew and to produce oil. Its name is due to the shape it has, similar to a goat horn. The pulp is soft and juicy, has a good relationship with the bone, and has an acidic and salty taste at the same time.

Empeltre Olive

With this olive, oils of mild and sweet flavor with fruit aromas are made. Its color can be straw-yellow or old gold. The fruit is elongated, asymmetrical, and is grown mainly in Aragon, Spain.

Now that you know that there is not only one type and that, rather, but there is also a lot to know about olives, go to a super of import specialties and buy many types of them. At this time you are already able to use them correctly in the kitchen.

nền ô liu dày dạn. phong cách andalucia. - empeltre olive hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

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